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Grilled Chicken Fajitas
Nb persons: 2
Yield:
Preparation time:
Total time:
Source: Cooking for Two magazine 2009
| 5 Tb. | vegetable oil |
| 1/4 c. | juice from 2 limes |
| 2 Tb. | chopped fresh cilantro |
| 3 | garlic cloves, minced |
| 1 Tb. | Worcestershire sauce |
| 1 1/2 tsp. | brown sugar |
| 1 | jalapeno pepper, stemmed, seeded, and minced |
| table salt and ground black pepper | |
| 2 (6-8 oz.) | boneless, skinless chicken breasts, trimmed |
| 1 small | red onion, sliced into 1/2" rings (do not separate the rings) |
| 1 | red, yellow, or orange bell peppers, stemmed, seeded, and quartered |
| 6 (6") | flour tortillas |
1. combine 1/4 c. of the oil, lim juice, cilantro, garlic, Worcestershire, brown sugar, jalapeno, 1/2 tsp. salt, and 1/2 tsp. pepper in a bowl. Measure out and reserve 1/4 cup of the marinade for serving. Add 1/2 tsp. more salt to the remaining marinade and pour into a large ziploc bag. Add the chicken breasts, seal the bag tightly, and turn to coat. Marinate the chicken in the refrigerator for 15 minutes.
2. Turn all the burners to high, cover and heat the grill until hot, about 15 minutes. Leave the primary burner on high and turn the other burners to medium.
3. While the chicken cooks, brush the onion rings and bell pepper with the remaining 1 Tb. oil and season with salt and pepper. Place the onion rings and bell pepper on the cooler part of the grill and cook until spottily charred on both sides, 8-12 minutes, flipping them halfway through cooking. Transfer the vegetables to the carving board and tent loosely with foil.
5. Working in batches, place a few of the tortillas in a single layer on the cooler part of the grill and cook until warmed and lightly browned, about 20 seconds per side. As the tortillas are done, wrap them in a kitchen towel or a lartge piece of foil.
6. Separate the onion rings and slice the bell pepper into 1/4" strips. Toss the vegetables together in a bowl with half of the reserved 1/4 c. marinade. Slice the chicken into 1/4" strips and toss with the remaining marinade in a separate bowl. Arrange the chicken and vegetables on a platter and serve with the warm tortillas.
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